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Journal: Foods, 2024
Volume: 13
Number: 3035
Article:
Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread
Authors:
by
Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak and Karolina Pycia
Link:
https://www.mdpi.com/2304-8158/13/19/3035
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